We do a recipe which involved brining, then filling the cavity with aromatics and sliced apples, then microwaving hot water and pouring it into the cavity, then into a hot oven (500) for 30 mins, then finish at 350. Jump-starting the inside with the pour of hot water means a short time in the oven, but it’s a bit messy/tricky to be holding the raw bird and dumping boiling water into it. It turned out very well, although our friends who did the brine admitted their recipe used quite a lot of salt (I did not press for exact quantities) and the drippings made my gravy a bit overseasoned. Next year I’ll be more cautious in adding drippings and taste first. I think it may have been an Alton Brown recipe, but I can press for details if anyone wants for future reference. Actually, I have my own 9# turkey in the freezer for roasting when we’re ready for turkey again as we get very few actual turkey leftovers from our day-of.
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